Gingerbread Waffles with Maple Syrup

Gingerbread Waffles with Maple Syrup

Ginger, cinnamon, molasses, and brown sugar give these square waffles their gingerbread flavor. Buttermilk and a gently mixed batter keep the centers tender, while a fully preheated waffle iron browns the deep-grid surfaces.

Waffle irons differ in size and heat, so treat the cook time as a guide and look for waffles that are browned and set. Serve them warm in a slightly askew stack with whipped cream, maple syrup, and whole cranberries as a tart garnish.

Ingredients for Gingerbread Waffles

Makes 4 servings, or about 8 square waffles, depending on the iron.

• 2 cups all-purpose flour (250g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/4 cup packed brown sugar (50g)
• 2 large eggs
• 1 3/4 cups buttermilk (420g)
• 1/3 cup unsulphured molasses (110g); avoid blackstrap molasses, which is more bitter
• 6 tablespoons unsalted butter, melted and cooled slightly (85g)
• Neutral cooking spray or a little melted butter, as needed for the waffle iron
• 1 cup cold heavy cream (240g)
• 1 tablespoon powdered sugar
• 1/2 cup maple syrup (160g), or to taste
• 1/2 cup fresh cranberries (50g)

How to Make Gingerbread Waffles

1. Preheat the iron: Heat a square waffle iron according to its instructions, using the manufacturer’s medium-high or equivalent setting. Lightly grease the hot grids.
2. Combine the dry ingredients: Whisk the flour, baking powder, baking soda, spices, salt, and brown sugar in a large bowl, breaking up any sugar clumps.
3. Combine the wet ingredients: In a second bowl, whisk the eggs, buttermilk, molasses, and slightly cooled melted butter until combined.
4. Mix the batter: Fold the wet ingredients into the dry ingredients just until no large dry pockets remain. A few small lumps are fine; overmixing can make the waffles tough. The batter should be thick but spoonable.
5. Cook: Add a conservative amount of batter, following your iron’s fill guidance so it has room to expand. Close the iron and cook for about 3 to 5 minutes as a starting range. Begin checking around 3 minutes or when the iron indicates the waffle may be done.
6. Release and repeat: Remove the waffle when it is well browned and set. If it resists, close the iron briefly, then wait a moment and gently loosen the edges with a thin spatula rather than pulling. Transfer to a wire rack in a single layer. Repeat with the remaining batter, greasing the iron again as needed.
7. Whip the cream: Whip the cold heavy cream with the powdered sugar until it holds soft-to-medium peaks. Keep chilled until serving.
8. Serve: Stack several warm waffles slightly askew. Add a generous mound of whipped cream, drizzle with maple syrup, and arrange the whole cranberries around the stack. Offer the remaining waffles and syrup alongside.

How to Tell When the Waffles Are Done

Use your iron’s indicator alongside the waffle’s color and texture: the surface should be well browned rather than pale, feel set, and release without tearing. If steam is visible, it should have mostly subsided. Iron depth, heat, and fill amount all affect timing, so cook the next waffle a little longer if the first is pale or soft.

How to Keep Waffles Crisp Between Batches

Keep finished waffles in a single layer on a wire rack. Stacking them while hot traps steam and softens the surfaces; they may firm and crisp slightly on the rack. For a short hold, place the rack in a low oven, then add the cream and syrup just before serving.

How to Store and Reheat Gingerbread Waffles

Cool leftover waffles completely, then refrigerate in an airtight container for up to 3 days. Keep leftover whipped cream refrigerated and the cranberries separate from the waffles.

Reheat refrigerated waffles in a toaster or a 350°F (175°C) oven until hot and crisp. A microwave will soften them. To freeze, separate completely cooled waffles with parchment and store in an airtight container or freezer bag for up to 2 months. Reheat from frozen in a toaster or oven until warmed through and crisp.

Nutrition

Approximate nutrition per serving, based on 1 of 4 servings and including the maple syrup, whipped cream, and cranberries: 925 calories, 15g protein, 44g fat, and 120g carbohydrates. Per 100g: approximately 245 calories, 4g protein, 12g fat, and 32g carbohydrates. Values vary with waffle size and the amount of syrup served.